Zupa Toscana with Gnocchi

1 lb. Hot or mild Italian sausage
3 T. Dried minced onion
2 cans chicken broth
3 cups water
6 chicken bouillon cubes
8 oz. Roasted red peppers, drained and minced
1 bunch kale
1 pound potato gnocchi
1\2 cup heavy cream
Salt and pepper to taste

Add sausage and onion to large stock pot. Cook over medium-high heat browning sausage. Drain out as much grease as possible, I used tongs and paper towels to swab it out. Add chicken stock and peppers. Bring mixture to simmer. Reduce heat to medium-low and add kale and gnocchi. Cook for 5 minutes or until  gnocchi is cooked through. Stir in cream. Season to taste with salt and pepper.

12 Labels: Zupa Toscana with gnocchi
Brown sausage, remove as much grease as possible. Stir in red pepper bag, add 2 cans of broth and 2 cups water. Bring to a simmer. Add kale and gnocchi and simmer for 5 minutes. Add cream. Can add an additional cup of water if too dense. Salt and pepper to taste. 6/16/16